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Apple Pie


For the pastry:

  • 800g/28 oz Sweet Shortcrust Pastry
  • 2 tbsp milk, to glaze

For the filling:

  • 50g butter
  • 1 tsp ground cinnamon
  • 325g/11.5 oz caster sugar
  • 1.4kg/3 lbs large Bramley apples, peeled, cored and sliced

Step 1

Pre-heat the oven to 200°C/ 400°F/ Gas Mark 6

Step 2

Heat the butter in a large saucepan; add the cinnamon, 300g/10.5 oz of the sugar and the apples. Simmer for about 10 minutes until the fruit is soft.

Step 3

Roll out the pastry on a lightly floured surface to about 3cm larger than the pie dish and cut into strips.

Step 4

Place the pastry strips on top of the pie and weave them into a lattice design. Trim away any excess pastry; brush the top with milk to glaze and sprinkle with the remaining caster sugar.

Step 5

Bake for 30 minutes until the pastry is golden and the filling is bubbling. Leave to stand for 10-15 minutes before serving with cream.